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Cool and Creamy Shrimp Soup #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. When the hot, humid days of summer require something flavorful and cool to eat, this is the perfect soup. I make a big batch on the weekend and I'm set for lunch or dinner for several days. A salad and some crusty bread and it's the perfect meal.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion, curry and garlic until onion is translucent. Add shrimp and sauté until shrimp is just pink – about five minutes. Remove from heat and cool completely.
  2. Place 2 cups corn, ranch dressing, yogurt and buttermilk in a food processor and blend until smooth. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well.
  3. Cover and refrigerate for at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.

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